Interesting vegetable ideas for a wedding?

PorkQPine · 07-28-2010, 10:19 AM

I am doing a wedding and the customers want a vegetable side dish but I want to come up with something unusual or interesting. Does anyone have an idea?

deguerre · 07-28-2010, 10:22 AM

Never tried it yet but have been thinking of a stuffed and grilled eggplant...

deguerre · 07-29-2010, 11:49 AM

Bump.

landarc · 07-29-2010, 11:59 AM

Cooked or raw vegetables? I like veggies done in crepes, fresh pickles (not just cukes, but, squash, cauliflower, carrots, onions etc...), grilled vegetables with aioli, and grilled veggie sliders

yelonutz · 07-29-2010, 12:06 PM

Billl, here is one of my favorites from "NOLA". I use my home made Tasso but I'm sure it would be good with bacon.

http://www.nolacuisine.com/2007/05/1...-choux-recipe/

NUTZ

Jacked UP BBQ · 07-29-2010, 12:25 PM

Make it simple. You can do an elegant banquet vegetable simply. Take Haricot vert trim them. Take red bell peppers and julienne and cut to the same length and the beans. Take chives and blanch them in water. take about twelve beans and a few of the peppers and make a little bunch. Tie them in bundles using the chives. Make a shallot butter and drizzle on top finish with S&P and cook

southernsmoker · 07-29-2010, 01:28 PM

broccoli and cauliflower cheese casserole comes to mind.

deguerre · 07-29-2010, 01:33 PM

Quote:

Originally Posted by Southern Smoker

broccoli and cauliflower cheese casserole comes to mind.

I thought you were from Newfoundland, not Minnesota.

Learnin Querve · 07-29-2010, 02:57 PM

Quote:

Originally Posted by deguerre

I thought you were from Newfoundland, not Minnesota.

In Minnesota it's "hot dish" doncha know...

Chris

southernsmoker · 07-29-2010, 02:59 PM

Quote:

Originally Posted by deguerre

I thought you were from Newfoundland, not Minnesota.

and I thought cheese was a vegetable??

Jacked UP BBQ · 07-29-2010, 03:09 PM

Quote:

Originally Posted by Southern Smoker

broccoli and cauliflower cheese casserole comes to mind.

I agree this is good stuff, but not wedding material.

Chuckwagonbbqco · 07-29-2010, 03:19 PM

Vegetable sides when requested often show the catering customer's desire to have a side dish that is "vegetarian." I love vegetables wrapped in bacon, etc.--but when asked to cook a vegetable side dish I usually try to keep it "vegetarian."

I love to smoke Potabella mushrooms with the stem knocked off and the cap stuffed with soy chorizo. Soy Chorizo replaces the meat---yet it is friendly to those that choose not to be carnivores. Soyrizo is a great product for flavor, and Frieda's Soy Chorizo is fantastic.

I also grill asparagus and serve it with home made Hollandaise Sauce----to add a kick I make Mezcal Hollandaise ---replacing lemon juice in Hollandaise with Tequilla.

A different salad can be a Jicama / Carrot salad---it is different and it is good.

As a carnavore BBQ cook I used to scoff at vegetable dishes---but as a caterer I have been forced to be more open-minded.

big brother smoke · 07-29-2010, 05:16 PM

Hard to beat this:

Learnin Querve · 07-30-2010, 01:02 AM

A few questions...What's on the menu so far? Does the client want a vegetable side, or something to accommodate vegetarian guests? Have they expressed any preference of vegetable? If for vegetarian, can you use any dairy/cheese/eggs? How many servings? Will each plate get a serving, or will it be buffet service from a bowl or chafer?

Do they prefer a raw or cooked side? Served hot or cold? How do you plan/prefer to cook it? Cook it on site? Precook and reheat on the smoker, or cook and hold in coolers or cambros for later service?

Chris

PorkQPine · 07-30-2010, 09:37 AM

Quote:

Originally Posted by Learnin Querve

A few questions...What's on the menu so far? Does the client want a vegetable side, or something to accommodate vegetarian guests? Have they expressed any preference of vegetable? If for vegetarian, can you use any dairy/cheese/eggs? How many servings? Will each plate get a serving, or will it be buffet service from a bowl or chafer?

Do they prefer a raw or cooked side? Served hot or cold? How do you plan/prefer to cook it? Cook it on site? Precook and reheat on the smoker, or cook and hold in coolers or cambros for later service?

Chris

Vegi side, no mention of vegetarian guests and no preference. Whole pig and chicken cooked on-site.

07-28-2010, 10:19 AM	#1
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA	Interesting vegetable ideas for a wedding? I am doing a wedding and the customers want a vegetable side dish but I want to come up with something unusual or interesting. Does anyone have an idea? __________________ PorkQPine

07-28-2010, 10:22 AM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Never tried it yet but have been thinking of a stuffed and grilled eggplant... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-29-2010, 11:49 AM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Bump. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-29-2010, 11:59 AM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Cooked or raw vegetables? I like veggies done in crepes, fresh pickles (not just cukes, but, squash, cauliflower, carrots, onions etc...), grilled vegetables with aioli, and grilled veggie sliders __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

07-29-2010, 12:06 PM	#5
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca	Billl, here is one of my favorites from "NOLA". I use my home made Tasso but I'm sure it would be good with bacon. http://www.nolacuisine.com/2007/05/1...-choux-recipe/ NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!!

07-29-2010, 12:25 PM	#6
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	Make it simple. You can do an elegant banquet vegetable simply. Take Haricot vert trim them. Take red bell peppers and julienne and cut to the same length and the beans. Take chives and blanch them in water. take about twelve beans and a few of the peppers and make a little bunch. Tie them in bundles using the chives. Make a shallot butter and drizzle on top finish with S&P and cook __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

07-29-2010, 01:28 PM	#7
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Name/Nickname : JO	broccoli and cauliflower cheese casserole comes to mind. __________________ Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy:

07-29-2010, 03:19 PM	#12
Chuckwagonbbqco is one Smokin' Farker Join Date: 10-19-07 Location: Oroville, CA	Vegetable sides when requested often show the catering customer's desire to have a side dish that is "vegetarian." I love vegetables wrapped in bacon, etc.--but when asked to cook a vegetable side dish I usually try to keep it "vegetarian." I love to smoke Potabella mushrooms with the stem knocked off and the cap stuffed with soy chorizo. Soy Chorizo replaces the meat---yet it is friendly to those that choose not to be carnivores. Soyrizo is a great product for flavor, and Frieda's Soy Chorizo is fantastic. I also grill asparagus and serve it with home made Hollandaise Sauce----to add a kick I make Mezcal Hollandaise ---replacing lemon juice in Hollandaise with Tequilla. A different salad can be a Jicama / Carrot salad---it is different and it is good. As a carnavore BBQ cook I used to scoff at vegetable dishes---but as a caterer I have been forced to be more open-minded.

07-29-2010, 05:16 PM	#13
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Hard to beat this: __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

07-30-2010, 01:02 AM	#14
Learnin Querve Full Fledged Farker Join Date: 04-25-09 Location: Des Moines, IA	A few questions...What's on the menu so far? Does the client want a vegetable side, or something to accommodate vegetarian guests? Have they expressed any preference of vegetable? If for vegetarian, can you use any dairy/cheese/eggs? How many servings? Will each plate get a serving, or will it be buffet service from a bowl or chafer? Do they prefer a raw or cooked side? Served hot or cold? How do you plan/prefer to cook it? Cook it on site? Precook and reheat on the smoker, or cook and hold in coolers or cambros for later service? Chris

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